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Production method of smallanthus sonchifolius normal juice and normal juice powder

A production method and yacon fruit technology are applied in the production field of yacon fruit juice and raw juice powder, and can solve the problems of harsh conditions, residual color-protecting agent, affecting the quality, flavor and color of yacon juice.

Inactive Publication Date: 2013-08-14
KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Obviously, the method of improving the stability, transparency and color of snow lotus juice by adding thickeners, suspending agents, and stabilizers is not advisable for the production of snow lotus juice; It has a certain effect, but on the one hand, the choice of enzyme is very important and the specificity is relatively strong; on the other hand, the requirements for enzymolysis and fermentation are relatively high, the conditions are relatively harsh, the equipment requirements are high, and the production cost is high, so it is not very feasible; Filtration method is used to clarify and remove impurities from snow lotus juice, because snow lotus juice itself contains macromolecular components such as polysaccharides, pectin, protein, tannins, tannins, etc. Molecular components, ultrafiltration is difficult to achieve the expected purpose, if it is used as a purpose to remove macromolecular compounds (such as protein, polysaccharide, pectin, tannin, tannin, etc.) The glue has a high viscosity, which is easy to cause membrane plugging, and it is troublesome to clean, replace and maintain; chitosan is a cationic flocculant, which has a strong flocculation effect with protein, pectin, and cellulose in fruit juice. Although the effect is relatively good, However, too much or too little addition is likely to cause post-precipitation; gelatin and tannins in the solution form hydrogen bonds, and colloids are electrically neutralized to cause flocculation and precipitation, but the effect is extremely unsatisfactory, and excessive or too little are prone to post-precipitation; fruit Acid heating causes some impurities in the juice to chelate and precipitate. Although some impurities in the juice can be removed, the clarification effect is very limited, and the result is even less ideal; It has a great influence on the chroma of the fruit juice, and the clarification effect is also ideal; diatomite has a large adsorption performance and adsorption capacity to achieve the purpose of clarification of the juice, but the clarification effect is very limited, and the amount is large
[0007] To sum up, the clarification effect and process of snow lotus juice are not very ideal at present, and the process is difficult to control, which may easily cause color-protecting agent residue and excessive or insufficient clarification agent, fail to achieve the purpose of color protection and clarification, and affect the quality of snow lotus juice. Quality, Flavor and Color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take fresh yacon fruit tubers, remove moldy and rotten fruits, wash with water, dry the water, peel off the outer skin, weigh 2000g, chop into fine pieces, add 2000mL deionized water heated to 90°C immediately, and pour into the fruit Beat the pulp in a pulper. After the beating is completed, press filter with a plate basket, wash the pomace twice with 500mL of cold purified water, discard the filter residue, and combine the filtrate to obtain 4000mL of turbid viscous crude juice. Heat it to 80°C, stir and slowly add 200mL to prepare Good 1% weight concentration ZTC1+1 type II clarifier B solution, continue to stir and insulate for 1.5 hours, then slowly add 100mL of prepared 1% weight concentration ZTC1+1 type II clarifier A solution, continue to heat and stir for 20 minutes, stop stirring, Cool, let it stand for 8 hours, remove the precipitate by plate and frame filtration, and obtain a light yellow filtrate, heat it to 50°C, concentrate and recover it to 400mL under r...

Embodiment 2

[0026] Take fresh yacon fruit tubers, remove moldy and rotten fruits, wash with water, dry the water, peel off the outer skin, weigh 2000g, chop into fine pieces, add 2000mL deionized water heated to 85°C immediately, and pour into the fruit Beat in a pulper. After the beating is completed, press filter with a plate basket, wash the pomace twice with 500mL of cold purified water, discard the filter residue, and combine the filtrate to obtain 4000mL of turbid viscous crude juice. Heat it to 82°C, stir and slowly add 200mL to prepare Good 1% weight concentration ZTC1+1II type clarifier B solution, continue to stir and keep warm for 1 hour, then slowly add 100mL of prepared 1% weight concentration ZTC1+1II type clarifier A solution, continue to keep warm and stir for 15 minutes, stop stirring, Cool, stand for 12 hours, suck out the supernatant, centrifuge filter the lower precipitate, combine the filtrate and the supernatant, depressurize to -0.08MPa, heat to 60°C, concentrate and...

Embodiment 3

[0028] Take fresh yacon fruit tubers, remove moldy and rotten fruits, rinse with clean water, dry the outer skin, peel off the outer skin, weigh 1000g, chop into fine pieces, immediately add 1000mL of deionized water heated to 80°C, pour Put it into a fruit pulp machine for beating. After beating, press filter with a plate basket, wash the pomace twice with 300mL cold pure water, discard the filter residue, and combine the filtrate to obtain 2000mL of turbid viscous crude juice. Heat it to 80°C, stir and slowly add 120mL prepared 1% weight concentration 101 fruit juice clarifying agent A solution, continue to stir and keep warm for 1.5 hours, then slowly add 60mL prepared 1% weight concentration 101 fruit juice clarifying agent B solution, continue to heat and stir for 30 minutes, stop stirring, cool, Stand for 10 hours, extract the supernatant, filter the lower precipitation plate to remove the precipitate, combine the filtrate and the supernatant, heat to 40°C, reduce the pre...

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PUM

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Abstract

Aiming at the characteristics that smallanthus sonchifolius juice easily generates brown stain and is easily precipitated, the invention provides a production method of concentrated smallanthus sonchifolius normal juice and normal juice powder, and the concentrated smallanthus sonchifolius normal juice can be rapidly clarified and does not contain any color fixatives and any antioxidants. The method comprises the steps of: washing a fresh smallanthus sonchifolius raw material, removing the peels of the fresh smallanthus sonchifolius raw material and cutting the peeling smallanthus sonchifolius raw material into pieces; grinding the smallanthus sonchifolius pieces into thick liquid by hot water, and juicing; adding a natural clarifying agent to precipitate protein, heavy metal ions, pectin, tannin, pesticide residues and other impurities; filtering, separating and concentrating to obtain a brown concentrated smallanthus sonchifolius normal juice; and drying the brown concentrated smallanthus sonchifolius normal juice to obtain the brown smallanthus sonchifolius normal juice powder. The normal juice powder can be further used as a raw material of health products, or juice, juice beverages, tablets, buccal tablets, electuary, capsules, oral liquid, and the like. The chemical color fixative, the antioxidant, a suspending agent, a stabilizer and a thickening agent are not added in the whole process; the dosage of the clarifying agent is prevented from being insufficient or excessive by adjusting the dosage and the proportion of the composite clarifying agent, so that the residue of the clarifying agent in the juice can be controlled, and the normal juice flavor of the smallanthus sonchifolius can be maintained; and by using the production method, the storage time of the smallanthus sonchifolius is prolonged, the product quality and the safety are guaranteed, the transportation cost can be saved and the application range of the smallanthus sonchifolius can be expanded.

Description

technical field [0001] The invention belongs to the extraction and processing technology of biological products. Specifically, it relates to a production method of yacon raw juice and raw juice powder. Background technique [0002] Yacon (Smallanthus sonchifolius), also known as snow lotus potato, chrysanthemum yam, Yalong fruit or Yacon, is an English name (yacon). It belongs to the genus Sunflower of the Compositae family. Traditional rhizome food was introduced to Japan, Brazil, South Korea and some European countries in the 1980s, and is currently successfully planted in Yunnan, Sichuan, Guizhou, Fujian, Hainan, Hunan, Hubei, Shandong, Henan, Hebei and other places in China. [0003] The fruit (tuber) of yacon is similar to sweet potatoes, but it is very different from sweet potatoes. Yacon is rich in more than 20 kinds of essential amino acids and rich minerals. The pulp is juicy, light yellow, crystal clear, sweet and crisp. It tastes like a pear without slag. -10%,...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/39
Inventor 刘锡葵
Owner KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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